| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | June 1990 | 1 | servings | |
INGREDIENTS
| 2 | ts | Cornstarch |
| 3 | tb | Canned chicken broth |
| 1/4 | c | Vegetable oil |
| 1 | Garlic clove; minced | |
| 4 | c | Shredded Napa cabbage |
| 2 | tb | Soy sauce |
| 1 1/2 | tb | Distilled white vinegar |
| 1 | ts | Sugar |
| 3 | Green onions; sliced |
INSTRUCTIONS
Dissolve cornstarch in 1 tablespoon broth in small bowl. Set aside. Heat oil in wok or heavy large skillet over high heat. Add garlic and saute until golden, about 1 minute. Add cabbage and soy sauce and stir-fry until cabbage is tender, about 1 minute. Add remaining 2 tablespoons broth, vinegar and sugar to wok and continue to stir-fry 1 minute. Add green onions and cornstarch mixture and continue to stir-fry until cabbage is coated and slightly brown, 1 minute. Serves 2. Bon Appetit June 1990 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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